Time Required

  • Total: Minimum 5 hours 15 minutes. Ideally 10 hours.
  • Prep Time: 45 minutes
  • Cook Time:
    • Active: 20 minutes
    • Slow Cook: at least 4 hours
  • Finishing: 30 minutes

Ingredients

  • Produce
    • 1 small sweet yellow onion
    • 2 heads of garlic (about 20 cloves) roasted in oil
    • 2 lbs mushrooms of your choice
    • 12 Anaheim peppers
    • 4 green bell peppers
    • 2 jalapenos
    • 3 12oz cans of diced jackfruit
    • 5 medium russet potatoes
  • Spices
    • black pepper
    • salt
    • 2 Tbsp ground cumin
    • 1/2 Tbsp smoked paprika
    • 2 Tbsp garlic powder
  • Liquids
    • 48oz Coors Banquet
    • 1 cup green salsa (I couldn’t find tomatillos to make my own this year)
  • Flavor Boosters
    • 2 Tbsp Better Than Buillion Vegetable Base
    • 2 Tbsp Marmite
    • 2 Tbsp tomato paste
    • 4oz dried procini mushrooms
  • Fats
    • olive oil
  • Equipment
    • saute pan
    • slowcooker
    • cheese cloth bag (not necessary)
    • food processor (not necessary)
    • Stock pot

Steps

  1. Preparation
    1. Roast garlic in oil - 350F for 30 minutes
    2. Seed/pit anaheims, jalapenos, and bell peppers, coat in oil and roast at 400F for 30 minutes
      1. Dice all the peppers after they cool
    3. Finely mince normal mushrooms using a knife or food processor
    4. Drain the jackfruit and boil in water until tender enough to “mash” into threads. Drain and set aside.
    5. Peel and dice potatoes
  2. Base
    1. Saute onions in olive oil until translucent
    2. Chop and add roasted garlic - saute until fragrant
    3. Add minced mushrooms - saute until they release their liquid and start to brown
    4. Add cumin, paprika, garlic powder, and pepper - saute until fragrant and mixed
    5. Add all to the slow cooker
  3. Adding the Broth
    1. Pour in beer and green salsa
    2. Add Better Than Buillion, Marmite, and tomato paste
    3. Bring to a simmer
  4. Solids
    1. Add the jackfruit threads
    2. Add the potatoes
  5. Low and Slow
    1. Set at a low temp and slow cook as long as desired. At least 4 hours on high, 8 on low to get the potatoes tender.
  6. Porcinis
    1. Put the porcinis in a cheese cloth bag and add to the chili
    2. Cook for 30 minutes
    3. Remove bag and squeeze out the liquid
  7. Salt to taste
  8. Serve